Container that radiates far-infrared rays

ABSTRACT

A container that radiates far-infrared rays includes an airtight storage space for storing food, a far-infrared coating and multiple ceramic particles. The far-infrared coating is applied on an external wall of the container. The ceramic particles are spread in the far-infrared coating that radiates far-infrared rays. The far-infrared coating radiates far-infrared rays in a natural status with the ceramic particles. The storage space can be used to store solid food, soft drinks or the like, so as to prevent the food from bacteria propagation and also can keep fresh by the continuous radiation of the far-infrared rays. In this way, an expiry date of the food can be extended without adding excess preservatives. Moreover, the far-infrared rays radiated from the ceramic particles further can make water molecules active. Hence a tasting flavor of food is changed depending on different liquid food.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The invention relates in general to a container, and more particularly to a container that radiates far-infrared rays, so as to improve a tasting flavor of food that is kept in the container. Hence the container radiates far-infrared rays to make food have better food flavor than original flavor of the food.

2. Description of the Related Art

The general containers are used to store all kinds of drinks such as wine, milk, mineral water and coffee, which do not change the tasting of the drinks. With the general containers, in order to keep the food fresh, preservatives are always used to make an expiry period longer.

Far-infrared rays are of an electromagnetic wave having wavelength between 4 to 14 microns. Clinic experiments approved that the far-infrared rays can permeate to human body's hypodermis for 5 to 10 centimeters. Human body's water molecules in the histiocyte generate resonance, so as to speed up blood circulation and also promote metabolism. This is because the far-infrared rays and the water molecules generate resonance to activate the water molecules, so as to cut off molecular chains between water molecules to make big molecule clusters become small molecule clusters. Hence the water molecules can go through a blood capillary easily.

When the molecular chains are cut off, the water molecules are magnetized and of weak alkalization. If drinking water is put under the irradiation of the far-infrared rays for a certain time, the water molecules turn to be weak alkalization and mineral substances that are hold by the big molecule clusters are released from the big molecule. Therefore a tasting flavor of food is changed.

Moreover, clinic experiments approved that the far-infrared rays can restrain bacteria from propagation. The far-infrared rays are often used to assist in controlling the propagation of fungi in medical science.

SUMMARY OF THE INVENTION

An objective of the present invention is to provide a container that radiates far-infrared rays to keep food in the container fresh and tasting.

In order to achieve the above-described objective, a container that radiates far-infrared rays has an airtight storage space for storing food, a far-infrared coating and multiple ceramic particles. The far-infrared coating is applied on an external wall of the container. The ceramic particles are spread in the far-infrared coating that radiates far-infrared rays.

The far-infrared coating is made of ceramic particles of aluminum oxide, magnesium oxide, zirconium oxide, titania, and silicon dioxide with appropriate proportions. Hence the far-infrared coating radiates far-infrared rays in a natural status with the ceramic particles. The storage space can be used to store solid food or soft drinks such as wine, milk, mineral water and coffee, so as to prevent the food from bacteria propagation and also can keep fresh by the continuous radiation of the far-infrared rays. In this way, an expiry date of the food can be extended without adding excess preservatives. When the liquid food is kept in the storage space, the far-infrared rays radiated from the ceramic particles further can make water molecules active. The activated water molecules cut off molecular chains between water molecules to make big molecule clusters become small molecule clusters. Hence the water molecules are of weak alkalization and mineral substances that are hold by the big molecule clusters are released from the big molecule clusters. Therefore a tasting flavor of the food is changed depending on different liquid food.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a perspective view of a first preferred embodiment example of a container that radiates far-infrared rays in accordance with the present invention;

FIG. 2 is a cross sectional view in partial of FIG. 1 of the container that radiates far-infrared rays in accordance with the present invention;

FIG. 3 is a perspective view of a second preferred embodiment example of a container that radiates far-infrared rays in accordance with the present invention;

FIG. 4 is a perspective view of a third preferred embodiment example of a container that radiates far-infrared rays in accordance with the present invention; and

FIG. 5 is a perspective view of a fourth preferred embodiment example of a container that radiates far-infrared rays in accordance with the present invention.

DETAILED DESCRIPTION OF THE INVENTION

With reference to FIG. 1 and FIG. 2, a first embodiment of a container 10A that radiates far-infrared rays includes a body, a storage space 13 for storing food 14, a far-infrared coating 12 and multiple ceramic particles. The storage space 13 is able to be airtight and is defined inside of the body. The far-infrared coating 12 is applied on an external wall of the container 10A. The ceramic particles are spread in the far-infrared coating 12 that radiates far-infrared rays.

The far-infrared coating 12 is made of ceramic particles of aluminum oxide, magnesium oxide, zirconium oxide, titania, and silicon dioxide with appropriate proportions. Hence the far-infrared coating 12 radiates far-infrared rays in a natural status with the ceramic particles. The storage space 13 can be used to store solid food such as tea leaves, coffee beans, Rheidol solid drink, soft drinks such as wine, milk, mineral water and coffee or the like, so as to prevent the food from bacteria propagation and also keep fresh by the continuous radiation of the far-infrared rays. In this way, an expiry date of the food can be extended without adding excess preservatives. When the liquid food is kept in the storage space 13, the far-infrared rays radiated from the ceramic particles further can make water molecules active. The activated water molecules cut off molecular chains between water molecules to make big molecule clusters become small molecule clusters. Hence the water molecules are of weak alkalization to release mineral substances that are hold by the big molecule clusters. Therefore a tasting flavor of food is changed depending on different liquid food.

The far-infrared coating 12 can be applied on a surface of glass, paper, plastic or metal materials. Hence the glass, paper, plastic or metal materials is used as the materials for the container 10A.

In this first preferred embodiment example of the present invention, the container 10A is a bottle of the glass material. In a practicable application, the packing food 14 can be wine. By the far-infrared rays to activate the wine, ester in the wine can be speeded up to be produced. Hence the wine becomes more tasting than the conventional one and also to reduce spicy bitterness.

With reference to FIG. 3, a second embodiment of a container 10B in accordance with the present invention is a carton of the paper material. The carton is one type of the container. In a practicable application, the packing food 14 can be milk. By the far-infrared rays to activate the milk, the milk becomes more tasting. Furthermore, clinic experiments approved that the far-infrared rays can restrain bacteria from propagation. The far-infrared rays are often used to assist in controlling the propagation of fungi in medical science. Hence with the continuous radiation of the far-infrared rays, the expiry date of the milk can be extended. Even when the milk pack is opened and the milk can not be drunk out immediately, the remaining milk still can be fresh kept for approximately one week in a refrigerator.

With reference to FIG. 4, a third embodiment of a container 10C in accordance with the present invention is a plastic bottle. In a practicable application, the packing food 14 can be mineral water. By the far-infrared rays to activate the mineral water, the mineral water becomes more tasting.

With reference to FIG. 5, a fourth preferred embodiment example of the present invention of a container 10D is an iron can. In a practicable application, the packing food 14 can be coffee. By the far-infrared rays to activate the coffee, the coffee becomes more tasting and also the sour astringent taste can be reduced.

The far-infrared coating 12 can be spread on the external walls of the containers 10A, 10B, 10C and 10D according to different modeling. With reference to FIG. 1, FIG. 3 and FIG. 5, the far-infrared coating 12 is of a continuous distribution form to be spread on the external walls of the containers 10A, 10B and 10D. With reference to FIG. 4, the far-infrared coating 12 is of a discontinuous distribution form to be spread on the external wall of the container 10C. Moreover, a particle size of the ceramic particles spread in the far-infrared coating 12 is of nanometer size. Hence the far-infrared coating 12 can be evenly and adequately spread on the external walls of the containers 10A, 10B, 10C and 10D having particular modeling.

The above described preferred embodiment examples of the containers 10A, 10B, 10C and 10D are respectively make by different material to store different liquid food. The far-infrared coating 12 are spread on the external walls of the containers 10A, 10B, 10C and 10D to appropriately improve the tasting of the food. Although everyone has his own taste, by the far-infrared rays to activate the water molecules to cut off the molecular chains between water molecules, big molecule clusters become small molecule clusters. Hence the food is easier to be digested than before. In addition, no matter solid food or liquid food, the expiry date of the food can be extended to keep the food fresh by the radiation of the far-infrared rays.

Therefore the present invention of the container that radiates far-infrared rays improves the convention container, which indeed includes features of good utility and unobviousnes to meet the requirements of a patent.

While the invention has been described by way of example and in terms of a preferred embodiment, it is to be understood that the invention is not limited thereto. On the contrary, it is intended to cover various modifications and similar arrangements and procedures, and the scope of the appended claims therefore should be accorded the broadest interpretation so as to encompass all such modifications and similar arrangements and procedures. 

1. A container that radiates far-infrared rays comprising: a body having an external wall; a storage space defined inside of the body and used to store food; a far-infrared coating applied on the external wall of the container; and a plurality of ceramic particles spread in the far-infrared coating that radiates far-infrared rays.
 2. The container that radiates far-infrared rays as claimed in claim 1, wherein the far-infrared coating is completely coated on the external wall of the container.
 3. The container that radiates far-infrared rays as claimed in claim 1, wherein the far-infrared coating is coated on the external wall in partial of the container.
 4. The container that radiates far-infrared rays as claimed in claim 1, wherein a particle size of each ceramic particle is of nanometer size.
 5. The container that radiates far-infrared rays as claimed in claim 2, wherein a particle size of each ceramic particle is of nanometer size.
 6. The container that radiates far-infrared rays as claimed in claim 3, wherein a particle size of each ceramic particle is of nanometer size. 